Curry Chicken And Broccoli Casserole and Canned Cream of – Substitute

Curry Chicken And Broccoli Casserole and Canned Cream of – Substitute

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Keyword: Casserole


  • 1 1 can cream of celery soup (Or homemade substitute*)
  • 1 cup mayonnaise
  • 1 tbsp curry powder (more or less to taste)
  • salt & pepper, to taste
  • 2 cup cubed chicken, cooked
  • 1 bag frozen broccoli
  • 1 – 2 cup shredded cheddar cheese

For cream of celery substitute:

  • 1/4 cup butter, margarine, or meat drippings/fat
  • 1/2 cup appropriate veggies (ie. onions, celery, mushrooms, etc.), optional
  • 1/4 cup flour
  • 1 3/4 – 2  cup liquid
  • salt & pepper to taste, and any other appropriate seasonings


  •  Combine soup, mayonnaise, curry powder, and salt & pepper, to taste. Layer chicken and broccoli in a 13 x 9 casserole dish. Pour sauce over top. Top the whole thing with shredded cheese, cover with tin foil and bake at 350 for 25-30 minutes. Serve over rice.

For tonight’s cream of celery substitute:

  • Melt the butter in a sauce pan over medium heat. Add 1/2 c. finely diced celery; cook until translucent.
  • Whisk in 1/4 c. flour and cook for 1-2 minutes.
  • Add 1 1/2 c. milk and 1/4 c. chicken stock. Bring to a boil, stirring frequently. Continue to cook until desired consistency. Stir in salt and pepper to taste. Use as you would canned cream of celery soup


*I always make a homemade substitute for any recipe that calls for a canned, cream of soup. I think learning how to make a white sauce, and all the variations thereof, has been the best kitchen skill I’ve learned for cooking from scratch. I use this basic recipe to make cheese sauce, cream of substitutes, gravy, and many other things.

For a chicken gravy, I would do the same thing except use 2 c. chicken stock instead on the 1 3/4 cups of liquid from step 3 above. I would also add some more appropriate seasonings.

For a beef gravy, I would use drippings or drained fat in place of butter or margarine. I would also use 2 c. beef stock and appropriate seasonings.

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